This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.
This looks like a winner! I mistakenly made another version that I had also book marked and with the exception that the meat simmered in white wine first, the quantities of the goodies were so small that they lent only a very, very subtle flavor.
I will prepare this version next time!This recipe was full of great ideas and inspiration. I was looking for a new approach to preparing pork belly and this worked out really well. Modifications to the recipe? I used a bunch of fresh rosemary, a few bay leaves and a little fresh time for the herbs. Also, after 2 1/2 hours of cooking at 300°, I took out the meat, let it sit for a bit and then dried and broiled the skin for about 5 minutes. That achieved the crackling I was looking for and kept the meat still super tender. After removing the garlic, Iemon strips, the bay leaves and the rosemary sprigs , I did end up blitzing and then straining the sauce to get rid of the milk clumps but then added a tablespoon of butter to the hot sauce to make the whole thing silky and even more decadent. It was really delicious. Can't wait to try this again! I'm giving this 4 out of 5 stars only because of the extra effort I think most people will end up going through to deal with the milk curds.@anonymous I don’t understand how anyone could read the name of this recipe and think it could in any way be kosher, but okay. This dish was delicious. I served it with crusty bread and an arugula salad. The braising liquid was fragrant and flavorful. As for the bland reviews, I would recommend seasoning and “marinating” for longer. I muddled together fresh rosemary, salt, and pink peppercorns and let the pork sit in that mixture at room temp for an hour. The result was perfectly salted, bursting with flavor pork.Wow. I don't know how the"bland" reviewers made this, but it was one of the most tasty pork dishes ever to hit our house. Any my wife makes some awesome tenderloin recipes. The shoulder was as tender as the most tender meat I've had. The smell while roasting in the oven filled the house with herbal yumminess! I used rosemary and thyme sprigs with bay leaves and only 1 head of garlic and my kids and I found the flavors to be outstanding and well-balanced while still letting the pork flavor show its colors. The curds also came out perfect and added a fun, tasty texture to the finished dish. Finally, I love when it's easy to make it look just like the picture in the article both while cooking and on the serving platter! :-)Agreeing with others that liked the recipe, season the meat! Don't be scared to use a little pepper too. Also, much of the flavor comes from the hard sear. I strained the curds, but reserved some of the liquid, used an immersion blender to make the curds smooth, and thickened the sauce with a cornstarch slurry. Looking forward to making it again for New Years.Made it and very succulent. It took time, but the pork was delicious. My guests LOVED it!! You should liberally salt the meat before cooking, which I think address"comments" from other reviewers. I would definitely make this again!Not sure why people are saying it was bland. Need to salt pork well and get a heard sear on pork. I would make again but leave rosemary out. Maybe use smaller pieces of pork so less milk was needed as well. I put the pork under the broiler while it was resting to get a crispy skin.Ahh I also found this to be quite bland. Did I send up slathering it in BBQ sauce? Maybe..... Without it, it just didn't taste like anything. Since I won't leave this without a compliment, the meat was obviously very tender from braising. :)Bland. Very bland. If you're from England this might be the dish for you. I used 3 chili's instead of 2. Used the sage plus rosemary, bay leaves and thyme. Used immersion blender for the sauce, thin and bland. If it wasn't for the garlic to spread on each bite there wouldn't have been any flavor at all. Pork was tender enough and the leftovers will make great Carnitas tacos. Did I mention it was bland?I enjoy serving Jamie Oliver's Chicken in Milk, which is very similar. When done cooking, remove the meat and garlic for serving. Spoon out the herbs and lemon peel from the braising liquid and toss. Insert an inversion blender wand into the pot of milk to take care of those pesky curds. This creates a luscious sauce you can proudly pass around the table. And definitely serve that garlic—it's delicious. I look forward to trying this Maiale soon.@Anonymous: This recipe never said it was kosher. Also, I never ever heard of any Italian recipe as being kosher. This recipe is fantastic. Very comforting for winter. I also marinate chicken breasts or boneless thighs in garlic and milk before making chicken schnitzel.
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